This lively chicken soup originated in southern India. Mulligatawny–-literally "pepper water"–-is an appropriate name because of its highly seasoned broth. Curry powder, one of the main seasonings, is actually a blend of up to twenty spices. Start by adding only a small amount to the soup if you are unfamiliar with its flavor.
Makes 8 servings
|Nonstick cooking spray|
|2||cups finely chopped carrots|
|1||cup chopped green bell pepper|
|2||stalks celery, thinly sliced|
|1/2||cup finely chopped onion|
|3||cloves garlic, minced|
|1/4||cup all-purpose flour|
|1||to 2 teaspoons curry powder|
|1/4||teaspoon ground nutmeg|
|3||cups fat-free reduced-sodium chicken broth|
|1||pound boneless skinless chicken breasts, cooked and cut into 1/2-inch pieces|
|1||cup low-fat (2%) milk|
|1||cup chopped seeded tomato|
|1||medium apple, cored, peeled and sliced|
|1/4||cup uncooked converted rice|
|1/8||teaspoon black pepper|
- Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.
- Add chicken broth, chicken, milk, tomato, apple, rice, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
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